Strawberry Pound Cake

Strawberry Pound Cake

  • Serves 3-4
Rated by 33 people
Click to rate this recipe:
Add a little fruity sweetness to a baked dessert classic with this simple strawberry-infused pound cake recipe. Made with Japanese hotcake mix, this dense yet fluffy pound cake ticks all the right boxes for a fantastic dessert. It is sweet but not too sweet, and the strawberries add little bursts of tanginess without dominating the overall flavour. Perfect for baking in time for Valentine’s Day.

Ingredients

130g strawberries
150g hotcake mix
30g butter
40g sugar
20ml milk
1 egg
1/2 or 1 tbsp icing sugar
rum (optional)

How To Prepare

  1. Place the butter in a microwaveable bowl and soften for 20 seconds.
  2. Cut the strawberries into cubes. Sprinkle them with sugar and microwave for 2 minutes.
  3. Pre-heat the oven to 170 degree Celsius.
  4. Add the rest of the sugar to the butter and then add the egg and milk and mix well with a hand blender.
  5. Add the strawberries and rum (optional) and mix lightly. Stir in the hotcake mix and incorporate all of the ingredients.
  6. Pour the mixture into a loaf tin, sprinkle plenty of the icing sugar over the mixture, and bake in the oven for 40 minutes. Let cool and enjoy.

Tips and Information

When you mix in the hotcake mix, be sure to stir it in gently to ensure that the cake will come out nice and fluffy.